Sunday, October 28, 2012

Creamy {& easy!} Chicken Stroganoff, in your Crock Pot

This is a chicken version of the traditional beef stroganoff, however it uses a few non-traditional ingredients not found in typical recipes. Super easy and quick with little clean-up, too!

  • 4-6 boneless skinless chicken breast halves
  • 1 envelope Italian salad dressing mix
  • 1/3 cup water
  • 1 package cream cheese, softened
  • 1 can  condensed cream of chicken soup, undiluted
  • 8 oz. fresh mushrooms, sliced
  • Hot cooked egg noodles


Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Layer sliced mushrooms, then cream cheese mix in crock pot. Cook 2 to 3 hours longer or until chicken juices run clear and mushrooms are tender. Serve hot cooked noodles.


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